A 20oz sirloin is not a thicker 6oz. It is a sharing steak you colour, finish more gently, rest properly, and slice. XL Sirloin Dinner Plate Steak (20oz) is the single slab. Dinner Plate Sirloin Steak x2 is two of them, which is a table, not a Tuesday. 16oz steaks and sirloin steaks are the wider shelves if you decide this is too much theatre.
Sear and finish
Dry, salt, ripping pan 90 seconds a side including the fat edge, then 160°C oven until the probe reads 48–50°C for medium-rare after rest. Rest 8 to 10 minutes. Slice across, not into random chunks. Serve on a warm board. If you try to cook it like two minutes a side and done, the middle will be cold or the outside will be sulking.
Reverse-sear works too: 90°C oven to 46°C, then a 45-second pan. Pick one method. Do not mix them because you got nervous.
Sharing
This steak assumes people will eat the same doneness, with the ends more cooked. If the table argues, buy 6oz steaks and stop performing. Shop steak for two for that household. The dinner-plate is for a table that wants a carve.
Leftovers
Cold sliced sirloin with salt is a better lunch than a reheated grey steak. Do not microwave it. If there is a lot left, you over-bought or under-invited, and both are easy to fix next time with the x2 pack or with a 6x of smaller steaks.
A dinner-plate sirloin is allowed to be a bit of a show. It still needs the same manners as any steak: dry, heat, rest, slice. The size just makes those manners more obvious when you skip them. Use a probe. Use a board. Sit down.
Write the meal on a notepad the day the delivery lands, even if the meal is ordinary. Hunger at 6pm is a bad planner. Ordinary dinners cooked on time beat clever dinners that never leave the freezer, every week of the year. That is as true of How to Cook a Dinner-Plate Sirloin as of any other pack we send out of the cutting room. Cook it like the cut it is, and it will earn the next click.
Keep sides simple so the meat can be the cook: potatoes, greens, rice, a bun. A pack is not a tasting menu. If you attempt six projects, the meat will be the thing that goes grey while you chop. One good cut, two sides, sit down. That is as true of How to Cook a Dinner-Plate Sirloin as of any other pack we send out of the cutting room. Cook it like the cut it is, and it will earn the next click.